Dinner

Easy Tuna Egg Salad Recipe

Name: Easy Tuna Egg Salad Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 5 oz can of Wild Planet albacore wild tuna or tuna of your choice, drained; 2 hard boiled eggs, peeled and chopped; 1/2 avocado, cubed; 2 tbsp mayonnaise (store bought or homemade); 1/2 tbsp Dijon mustard; 5 cornichons or dill pickles, finely chopped; 2-4 cups arugula; 4-8 baby tomatoes, halved; ¼–½ bell peppers, sliced; 1 lemon wedge; Everything But The Bagel seasoning, to taste

ByJake Silas October 21, 2025October 21, 2025

Jump to Recipe

Introduction

This Easy Tuna Egg Salad is a quick and nutritious meal perfect for lunch or a light dinner. Combining creamy avocado, protein-packed tuna and eggs, and fresh veggies, it’s both satisfying and flavorful.

A clear glass jar filled with two main layers stacked inside: the bottom layer is a creamy, chunky egg salad mixed with green onions and small pieces of vegetables, showing a pale yellow color with hints of white and green; the top layer is fresh, dark green arugula leaves that stand tall above the egg salad, adding a leafy texture; the jar lid is open, held by a woman's hand near a soft pink napkin, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 oz can of Wild Planet albacore wild tuna or tuna of your choice, drained
2 hard boiled eggs, peeled and chopped
1/2 avocado, cubed
2 tbsp mayonnaise (store bought or homemade)
1/2 tbsp Dijon mustard
5 cornichons or dill pickles, finely chopped
2-4 cups arugula
4-8 baby tomatoes, halved
1/4 to 1/2 bell pepper, sliced
Lemon wedge
Everything But The Bagel seasoning

Instructions

Step 1: In a large bowl, combine the drained tuna, chopped hard boiled eggs, cubed avocado, mayonnaise, Dijon mustard, and finely chopped cornichons or dill pickles. Mix gently until well combined.
Step 2: If serving immediately, arrange arugula in a serving bowl. Top with the tuna egg salad mixture, then add the halved baby tomatoes and sliced bell peppers on top. Sprinkle with Everything But The Bagel seasoning.
Step 3: Serve with a lemon wedge to squeeze over the salad just before eating to add a bright, fresh flavor.

Tips & Variations

Use Greek yogurt instead of mayonnaise for a lighter option with added creaminess.
Swap arugula for baby spinach or mixed greens based on your preference.
Add a pinch of cayenne or smoked paprika for a subtle spicy kick.

Storage

Store any leftover tuna egg salad in an airtight container in the refrigerator for up to 2 days. Keep the salad greens separate until ready to serve to avoid sogginess. Reheat is not recommended; best enjoyed cold or at room temperature.

How to Serve

The image shows a clear glass jar with a lid open, placed on a white marbled surface next to a soft pink cloth. Inside the jar, there are two distinct layers: the bottom layer is a creamy, chunky mixture with a pale yellow color and small bits of green and purple, and the top layer is a thick bunch of fresh, dark green arugula leaves with some orange carrot sticks visible among the greens. The jar is held by a woman's hand from the left side. Another similar jar is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna in water instead of oil-packed tuna?

Yes, canned tuna in water works well and will reduce the overall fat content, but it may be slightly less rich in flavor.

How do I hard boil eggs perfectly for this recipe?

Place eggs in a pot covered with cold water, bring to a boil, then remove from heat and cover for 10-12 minutes. Cool eggs in ice water before peeling.